Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce recipe.

The original recipe of this dessert came from my new recipe book, “A Year of Desserts – 365 Delicious Step by Step Recipes”. I love that book as each and every recipe in there is very different and the amount of desserts in there is just mind boggling!

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce.

Anyway, I made a lot of changes to the original recipe. I guess sometimes you just got to make do with what you’ve got in your pantry and improvise. I substituted cranberries with dried mixed fruits, butter instead of margarine and demerara sugar instead of muscovado.

# – The original recipe.

Not to mention, I totally changed the chocolate sauce from an original honeyed chocolate syrup to a naughty vodka infused one ;)

For the pudding:

  • 115 grams of demerara sugar (you can use brown sugar too)
  • 75 grams of dried mixed fruits
  • 1 eating apple, peeled and chopped
  • 115 grams of butter
  • 75 grams of flour
  • 2 eggs
  • 1/2 teaspoon of baking powder
  • 3 tablespoons of cocoa powder

For the chocolate sauce:

  • 100 grams of dark chocolates (minimum 60%), broken into squares
  • 2 tablespoons of honey
  • 1 tablespoon of butter
  • 1/2 teaspoon of vanilla essence
  • 3 tablespoons of vodka

# – First, mix the dried fruits and chopped apples together. Set aside.

# – Then, grease 4 ramekins or pudding bowls with butter.

# – Coat the inside of the ramekins with demarara sugar. Keep the rest of the sugar.

# – This is how the ramekins look like.

# – Divide the mixed fruits into each ramekin. Keep chilled in the fridge.

# – In a mixing bowl, throw in the rest of the demerara sugar, flour, butter, cocoa powder, baking powder and eggs.

# – Beat until everything’s combined.

I would like to mention that at this point, if you can help it, don’t taste the cake batter. Because if you did, you would find it extremely difficult to stop.

Don’t say I didn’t warn you!

# – Spoon the batter into each ramekin.

# – As the batter is quite thick, tap the ramekins gently to make sure the batter seeps all the way to the bottom of the ramekin.

# – Cover each ramekin with 2 layers of foil and stick it in the steamer for 45 minutes.

In the meantime, it’s time to make the chocolate sauce….

# – Put the chocolate, butter, vanilla essence, honey and vodka in a microwave safe bowl and nuke it for 1 minute on medium high.

# – Stir till the sauce is smooth and glossy. If you don’t have a microwave, you can melt the ingedients in a bowl suspended over a pot of boiling water.

# – 45 minutes later, run a knife along the edge of the pudding and turn it out onto a plate.

# – Serve with the vodka infused chocolate sauce.

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce, DONE!

The chocolate pudding is moist & fluffy but deliciously balanced by the sharpness of the fruits. Perfect for chocolate lovers, the decadent vodka-infused chocolate sauce makes the pudding even richer.

Hope you like this recipe, happy steaming!

Individual sticky chocolate puddings.

This is one of few desserts that I made which the boyfriend happily said he would pay good money for the same thing outside. I was a little worried at first because the exterior of the pudding looked a bit dry, but thankfully it was far from dry.

It had a crispy exterior with an inside that was a combination of both spongy and sticky, not unlike a very good brownie. Yeap, the individual sticky chocolate puddings were delicious! The boyfriend loved his with vanilla ice cream and a drizzling of blackcurrant coulis while I had mine just with coulis.

# – Individual sticky chocolate pudding.

This is a deliciously rich dessert, perfect for chocolate lovers :D

The ingredients:

  • 12 tablespoons of flour, sifted
  • 1 tablespoon of cocoa powder, sifted
  • 1 teaspoon of baking powder, sifted
  • 60 grams of butter
  • 60 grams of dark chocolate (I used 60% cocoa)
  • 4 tablespoons of granulated sugar
  • 2 eggs

To serve:

  • Any kind of berry coulis (which I cheated by melting blackcurrant jam with some water, hehe)
  • Vanilla ice cream

# – First of all, sift the flour, baking powder and cocoa powder into a mixing bowl and set aside.

# – Now, set up a double boiler by boiling water in a pot and then suspend a larger bowl over it. Please don’t let the bottom of the bowl touch the water. My setup looks a little different as I happen to have a small bowl with ears that suspend perfectly over the pot.

# – Now dump in the dark chocolates, granulated sugar and butter into the bowl.

# – Stir till everything’s melted and combined.

Otherwise, you can pop the bowl of chocolates, sugar and butter into microwave at HIGH for 2 minutes then stir till everything’s combined ;)

# – Beat one egg well and then pour it into the chocolate mixture while whisking it. You will notice that the mixture will start to thicken almost immediately. Turn off heat but keep whisking till you can no longer see traces of egg.

# – Now remove chocolate mixture from heat.

# – Pour it into the flour mixture.

# – Mix with a wooden spoon. I wouldn’t recommend using a whisk like I did here cause it’s sticky!

# – Beat the other egg and pour it into the mixture. Continue mixing…

# – Now grease up 3 ramekins with butter. My ramekins can fit up to 200ml in volume each and is 3.5 inches in diameter, pretty standard stuff. You can also use deep muffin tin.

# – Spoon the mixture into all 3 ramekins. Yes, this recipe serves 3.

# – Stick it into a pre-heated oven at 190 degrees celcius for 13 minutes.

# – They’ve risen!

# – Run a knife around the pudding to loosen it from the ramekin. Then leave the puddings to cool.

# – After they’re cool enough to handle with your hand, pop them out.

# – Serve with a berry coulis.

# – The tartness of the coulis goes really well with the rich, sticky chocolate pudding.

# – Or like my boyfriend, eat it with some good vanilla ice cream and a drizzle of coulis.

You don’t have to serve them immediately but try not to leave them out too long. You could set them aside for a while (but not in the fridge) and them warm it up in the microwave or a pre-heated oven for about a minute before serving.

As for the coulis, I just dissolved 2 tablespoons of blackcurrant jam with a few dashes of hot water. You can make coulis from scratch of course but I was well, lazy…..

Hope you like this recipe! :D